I am addicted to winter squash but I need to figure out a safer and easier way to peel it! The peel is so hard that it is even challenging to use a vegetable peeler. Usually I just struggle through with a peeler, but the squash soup from last week broke my peeler. For the rest of the squash I tried to use my chefs knife but I was worried about hurting myself.
I tried to find some good solutions online and found a few suggestions:
- If you don’t need it in pieces and you are using it for a puree then roast it first. Afterwords you can scoop out the flesh.
- Cut it into large chunks, then peel the smaller pieces with a paring knife.Cut it into chunks, roast it and then peel off the skin with your fingers.
- Steam the squash for 4 to 5 minutes then allow it to cool. It should now be soft enough to easily peel with a peeler.
- Use a chefs knife, but first remove the bottom of the squash to give it a flat surface to stand on. Then cut it into pieces so that the curvature is constant, for example if using butternut squash cut the top smaller piece from the rounder end. Then stand the squash up and cut down the sides. (I don’t think this would work for things like acorn.)
- If you need to peel an acorn squash first slice off the top and bottom with a sturdy knife. Cut in half lengthwise, remove seeds and pulp then slice each of the ridges apart by slicing down each of the ridges. You can know use a regular peeler to peel it.
I found information on peeling winter squash in many spots, like here, here, here and here. But what do you think? What do you usually do to peel winter squashes like acorn, butternut or kabocha?
Here are some of the great winter squash recipes I have made, some involve peeling and some don’t!
Winter Squash Recipes:
Braised Squash with Kale, Sage, and Apples
Spaghetti Squash Gratin
Butternut Squash and Sage Risotto
Butternut Squash Ravioli with Sage
Squash, Chickpea & Red Lentil Stew
Butternut Squash Mac and Cheese
Butternut Squash Soup
Acorn Squash Soup
Butternut Squash, Red Lentil and Coconut Soup
Mystery Squash Soup
{ 10 comments… read them below or add one }
I so love squash & pumpkins too, all sorts & sizes,..
My knife skills instructor recommended standing up the squash on its end and using the knife to slice down the sides removing the peel in chunks.
Oana – That makes sense, but what about round squashes? With a butternut you can always trim it into pieces so you have three pieces with less curvature. But what about an acorn or a Kabocha?
They are terrible to peel, aren't they! I usually just use a peeler. I don't like to use regular knives because I can never get the motion to be smooth, and I'd be the person to cut off a finger doing it. The acorn squash is the one that stumped me at first. Then I figured out the same way as you have in your post: cut all the ribs apart and then use a peeler.
I recently heard that it's easier to cut and peel squash if you microwave it for 5 min. I haven't tried this method yet, but hopefully it will make the process easier.
I have also heard of the microwave trick, hope it works for you!!!
At our kitchen shop you can buy a heavy duty peeler that has a wide and more robust blade.
Katie\Nina – I will definitely have to try the microwave trick. That would be ideal since it wouldn't involve a lot of work (like washing pots.
I meant to post a picture of my broken peeler.. I should get that up. It was ceramic.
Hi Katerina – I also stumbled upon the microwave method here:
http://bit.ly/4FNGpj
Good Luck!
Devin @ Springpad
I always used to use a knife, but then my husband got me for xmas a wonderful little peeler. It works well on squash but I usually do chop it into pieces first to make the job easier.
My friend preheats the oven to 350° and bakes it for about 15 minutes. Let it cool a bit so as not to burn your hands and then the peeling is much easier. I haven't tried it yet but am going to tonight!
Good luck.